Beef Barley Vegetable Soup

Photo: flickr user windywinters

Ingredients

1 pound cubed beed stew meat

1 cup carrots, cubed

1/2 cup celery, chopped

1 cup fresh or frozen peas

2 quarts water

1/4 teaspoon pepper

1/4 cup barley

1/4 cup onion, chopped

2 cups tomatoes, cooked

2 tablespoons shortening

1 1/2 tablespoons salt

2 tablespoons minced parsley

Brown cubed beef stew meat.

Place meat, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly one hour

Add barley and cook one hour longer. Cool and skim off excess fat. Remove soup bone.

Add carrots, onion, celery and tomatoes; cook 45 minutes. Add peas and continue cooking 15 minutes. Makes 8 servings.

8.0 servings

Saturday, February 20, 2010 - 10:30pm

Anonymous